Wild Turkey Breast Casserole

This dish is a real crowd pleaser and is incredibly easy to make.  It is a different spin on a classic dish taught to me by my mother.  Enjoy!

serves 4+


1 wild turkey breast (trimmed of fat and cleared of shot or debris)

2 cans of ceam of mushroom soup

1 1/2 cans of 2% milk (reuse soup can)

1 bag of Stovetop® stuffing

3 oz of vegetable oil

1/4 teaspoon of pepper

1 approx. teaspoon of Old Bay® seasoning


Preheat the oven to 350 degrees

Cube turkey breast into “bite sized” pieces roughly 1/2 -1″ max.  In a large frying pan, add vegetable oil and heat on high until oil is hot.  Reduce heat to medium high and place meat.  Sprinkle the meat with the Old Bay® and pepper.  I usually just give 2 or 3 good shakes of the can.  Stir meat until well done.  In a 9″ x 13″ baking dish, add the meat.  Mix the cream of mushroom soup with the meat.  Add the milk.  Place Stovetop® stuffing over the top of the dish.  I like to give 1 or 2 more shakes of the Old Bay® over the stuffing before covering with foil and baking for 30 min.  That’s it!  Let it stand for a few minutes after you take it out of the oven and it is readyto go.

I told you, incredibly easy!

– Randy

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